Beef Tips and Gravy Recipe

Introduction

Beef Tips and Gravy is a hearty, comforting dish perfect for cozy dinners. Tender cubes of beef are seared and simmered in a rich, flavorful gravy that pairs wonderfully with mashed potatoes or noodles.

Ingredients

• 1½-2 pounds beef stew meat (cut into cubes)
• 2 tablespoons flour
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ cup olive oil (divided)
• ½ onion (chopped)
• 2 garlic cloves (minced)
• ½ cup red wine
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

1. Step 1: Toss the beef with the flour, salt, garlic powder, onion powder, and black pepper until evenly coated.
2. Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Step 3: Add the beef cubes in an even layer, working in batches if needed to avoid crowding. Brown the beef on all sides, then set it aside on a plate.
4. Step 4: Add the remaining 2 tablespoons of olive oil to the skillet along with the chopped onion and a sprinkle of salt. Cook until the onion is softened, about a few minutes. Add the minced garlic and cook for an additional minute.
5. Step 5: Pour in the red wine and let it sizzle while scraping up any brown bits from the bottom of the pan.
6. Step 6: Stir in the beef broth and Worcestershire sauce. Bring the mixture to a boil, then reduce to a simmer.
7. Step 7: In a small dish, whisk together the cornstarch and water until smooth. Stir this mixture into the sauce to help thicken it.
8. Step 8: Return the browned beef to the pan. Cover and simmer for 40 minutes until the beef is tender.
9. Step 9: Uncover the pan and cook for another 3 to 4 minutes until the sauce has thickened to your liking.
10. Step 10: Serve hot over mashed potatoes or noodles for a satisfying meal.

Tips & Variations

• For deeper flavor, marinate the beef in red wine and garlic for an hour before cooking.
• Substitute red wine with extra beef broth if preferred or for a non-alcoholic version.
• Use a heavy-bottomed skillet or cast-iron pan for better browning of the beef.
• Try adding mushrooms or bell peppers for extra texture and taste.

Storage

Store leftover beef tips and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of beef broth or water if the sauce thickens too much during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, other cuts like chuck roast or sirloin tips work well, but stew meat is ideal for its tenderness and ability to absorb flavors.

What should I serve with beef tips and gravy?

This dish pairs perfectly with creamy mashed potatoes, buttered noodles, or even rice for soaking up the delicious gravy.

Beef Tips and Gravy Recipe

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★★★★★

4.6 from 370 reviews

This hearty Beef Tips and Gravy recipe features tender cubes of beef stew meat coated in seasoned flour, seared to perfection, and simmered in a rich gravy made with red wine, beef broth, and Worcestershire sauce. Finished with a cornstarch slurry to thicken the sauce, this comforting dish is perfect served over mashed potatoes or noodles for a satisfying meal.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Coating

• 1½–2 pounds beef stew meat, cut into cubes
• 2 tablespoons flour
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Cooking Ingredients

• ¼ cup olive oil, divided
• ½ onion, chopped
• 2 garlic cloves, minced
• ½ cup red wine
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce

Thickening Slurry

• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

1. Coat the Beef: In a large bowl, toss the beef stew meat with flour, salt, garlic powder, onion powder, and black pepper until all pieces are evenly coated to create a flavorful crust when seared.
2. Heat Oil and Brown Beef: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef cubes in a single layer, working in batches to avoid overcrowding, and brown the meat on all sides until a deep golden crust forms. Once browned, transfer the beef to a plate and set aside.
3. Sauté Onion and Garlic: Add the remaining 2 tablespoons of olive oil to the same skillet, then add the chopped onion and a pinch of salt. Cook for several minutes until the onion softens and becomes translucent. Add the minced garlic and sauté for an additional minute until fragrant.
4. Deglaze with Wine: Pour in the red wine, allowing it to sizzle and bubble while scraping the browned bits off the bottom of the pan with a wooden spoon. This step adds depth of flavor to the gravy.
5. Add Broth and Worcestershire Sauce: Stir in the beef broth and Worcestershire sauce, bringing the mixture to a boil. Lower the heat to a gentle simmer to start developing the gravy base.
6. Prepare Thickening Slurry: In a small bowl, whisk together the cornstarch and water until fully combined to form a slurry that will thicken the sauce later.
7. Add Beef Back and Simmer: Return the browned beef to the skillet, cover, and let it simmer over low heat for about 40 minutes until the beef is tender and flavorful.
8. Thicken the Gravy: Uncover the pan and stir in the cornstarch slurry. Continue cooking uncovered for another 3 to 4 minutes, stirring occasionally, until the gravy thickens to a rich consistency.
9. Serve: Remove from heat and serve the beef tips and gravy hot over mashed potatoes or noodles for a classic, comforting dinner.

Notes

• For best results, brown the beef in batches to prevent steaming and ensure a crispy crust.
• If red wine is not available, substitute with additional beef broth and a splash of balsamic vinegar for acidity.
• Adjust the seasoning with more salt or pepper to taste after simmering.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently over low heat, adding a splash of beef broth if sauce thickens too much.

Keywords: beef tips, beef gravy, steak tips, dinner recipe, comfort food, beef stew meat, red wine gravy, easy beef recipe